---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Bittersweet Chocolate Chunk Cookies
  Categories: Cookies
       Yield: 36 servings
  
     1/2 c  Butter or margarine
     1/2 c  Sugar
     1/4 c  Brown sugar; packed
       1    Egg
       1 ts Vanilla
       1 c  Plus 2 tbsp unsifted flour
     1/2 ts Baking soda
     1/2 ts Salt
     2/3 c  Walnuts or pecans; chopped
       8 oz Bittersweet chocolate
  
     For food processor method, place butter (cut up), sugar, brown sugar,
   egg, and vanilla into processor bowl; process about 10 seconds. (Or in a
   mixer, cream softened butter with same ingredients.) Stir flour with baking
   powder and salt; blend into creamed mixture. Add nuts. Chop chocolate bars
   into small pieces; stir into dough.  Drop by rounded teaspoon onto
   ungreased baking sheets. Bake at 375~ for 8-10 minutes or until light
   golden brown. Cool on racks.
     These cookies are delicious served warm when the chocolate is still soft.
   To reheat cookies in the microwave, process 2 or more cookies for 15-20
   seconds.
        Recipes from Ghirardelli Chocolate Company of San Francisco
  
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